SİNE ÖZMEN TOĞAY, MUSTAFA AY, SEMA SANDIKÇI ALTUNATMAZ, Filiz AKSU YILMAZ, Özlem TINAZTEPE EROL, Ghassan ISSA, SERKAN KEMAL BÜYÜKÜNAL

Antimicrobial Activity Potential of Enterococcus spp. Isolated from some Traditional Turkish Cheeses

Enterokoklar, patojenik, toksijenik ve gıdalarda bozulma yapan Gram-pozitif ve hatta Gram-negatif bakterilere karşı antimikrobiyal etkiye sahip enterosinler üretebilmektedir. Bu çalışmanın amacı, Kaşar, Manyas, Sepet, Kelle, Mihaliç, Tulum gibi geleneksel Türk peynirlerinden elde edilen Enterococcus spp. izolatlarının antimikrobiyal aktivitelerinin belirlenmesidir. İzolatların, Listeria monocytogenes, Listeria innocua, Listeria ivanovii, Staphylococcus aureus ve Enterococcus faecalis'e karşı aktiviteleri test edilmiş ve ayrıca izolatlarda entA ve entB gen varlığı araştırılmıştır. Çalışmada 34 peynir örneğinden toplam 66 adet enterokok izole edilmiş ve yapılan testte bunların 25 tanesinin test edilen bakterilere karşı antimikrobiyal aktivite gösterdiği belirlenmiştir. Ayrıca bu izolatların çoğunun enterosin kodlayan entA ve entB genlerini taşıdıkları görülmüştür. Bu izolatların ya da bu izolatlardan elde edilecek enterosinlerin gıda koruyucusu olarak kullanım potansiyeli olduğu ancak izolatların gıda güvenliği yönüyle değerlendirilmesinin gerektiği düşünülmektedir.

Bazı Geleneksel Türk Peynirlerinden İzole Edilen Enterococcus spp.'nin Antimikrobiyal Aktivite Potansiyeli

Enterococci can produce enterocins which have antimicrobial activity against Gram-positive and also Gram-negative pathogenic, toxigenic and food-spoilage bacteria. The aim of this study was to determine the antimicrobial activity of Enterococcus spp. isolated from traditional Turkish cheeses such as Kashar, Manyas, Sepet, Kelle, Mihalic, Tulum. The isolates were tested against Listeria monocytogenes, Listeria innocua, Listeria ivanovii, Staphylococcus aureus and Enterococcus faecalis and also detected the presence of entA and entB genes of these isolates. Total 66 of enterococcal isolates were obtained from 34 of cheese samples and 25 of these isolates showed antimicrobial activity against tested reference bacteria by using agar spotting method. Also it was determined most of Enterococcus spp. carried enterocin encoding entA and entB genes. We concluded that these isolates or their enterocins may have a potential for food preservation, however they should be evaluated in terms of food safety.

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